Definition of autoxidation in English:

noun

Many fatty foods are susceptible to autoxidation, involving the oxidation of lipid molecules to produce malodorous ketones, alcohols and acids that adversely affect the texture, flavour and taste of food.

It can also be formed by oxidative deoxyribose breakdown or autoxidation of sugars, such as glucose, and it plays a role in the pathophysiology of diabetes and ageing.

Lipid oxidation is a major cause of meat quality deterioration, as products of autoxidation of unsaturated fatty acids affect wholesomeness and nutritional value.